Nagata Jinja
One of the three shrines of Kobe. Known for the demon-chasing of its Tsuina rite.
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From entries with clearly licensed photos.
One of the three shrines of Kobe. Known for the demon-chasing of its Tsuina rite.
See detailsAshikaga Takauji took refuge here. Its Nio figures are Important Cultural Properties.
See detailsOne of the three sacred waterfalls of Japan, written into the Tales of Ise and the Kokinshu.
See detailsIt stands on the rise above the foreign residences district, looking down on Kobe port.
See detailsIntroduced by city, ward, town and village within the prefecture.
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Read the answer →REGIONAL SPECIALTIES
It is not only the big cities. The regions are full of charm, and special experiences you can only have in each place are waiting.
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INSTAGRAM / 6
Local governments, tourism accounts and local posts are shown with official embeds. Photos are not stored on Value Village; they link to the original posts.
THINGS TO DO / 6
Choose from what you can only do here.
NEED TO KNOW
BEST TIME TO TRAVEL
Cherry blossoms frame the white walls of Himeji Castle.
See recommendations for this season →Awaji Island and the Sea of Japan coast offer refreshing summer escapes.
See recommendations for this season →Autumn colors spread across Mount Rokko and the rural landscapes of Tamba.
See recommendations for this season →Winter is perfect for Kinosaki's hot springs and Sea of Japan crab.
See recommendations for this season →LOCAL FOOD / 12
What people have long eaten in this place. We collect the dishes themselves, not restaurants.
Young sand lance put into a boiling mixture of shredded ginger, dark soy sauce and sugar, then cooked down for about two hours until the liquid is gone and the fish take on a glaze.
Area:Seto Inland Sea coast (Harima, Settsu and Awaji areas)
Source:Ministry of Agriculture, Forestry and Fisheries (MAFF), "Our Regional Cuisines"
A batter of wheat flour and jin-ko starch dissolved in dashi with egg added, filled with boiled octopus and cooked into rounds in a copper pan. It is dipped in a dashi of kombu or dried bonito before eating.
Area:Akashi
Source:Ministry of Agriculture, Forestry and Fisheries (MAFF), "Our Regional Cuisines"
A hot pot dish in which thinly sliced wild boar is simmered in broth together with Chinese cabbage, green onion, chrysanthemum greens, burdock, carrot, yamaimo yam and grilled tofu. Powdered sansho pepper is sprinkled on to taste.
Area:Tamba-Sasayama
Source:Ministry of Agriculture, Forestry and Fisheries (MAFF), "Our Regional Cuisines"
Rice served on a plate, topped with breaded and deep-fried beef cutlet, covered with a brown sauce made by frying wheat flour in butter, thinning it with stock and adding ketchup and other seasonings, and served with boiled cabbage on the side.
Area:Kakogawa and surrounding area
Source:Ministry of Agriculture, Forestry and Fisheries (MAFF), "Our Regional Cuisines"
Oden of daikon, konjac, potato, boiled egg, burdock fish cake, flat fish cake and other ingredients simmered in dashi with soy sauce, mirin and sake, eaten with soy sauce mixed with grated ginger poured over it.
Area:Himeji and its surroundings
Source:Ministry of Agriculture, Forestry and Fisheries (MAFF), "Our Regional Cuisines"
Rice cooked with dried Tanba black soybeans that have been dry-roasted until their surface wrinkles, together with washed rice, chopped pickled plum and sake.
Area:Tamba-Sasayama
Source:Ministry of Agriculture, Forestry and Fisheries (MAFF), "Our Regional Cuisines"
Noodles made by kneading wheat flour with salt and water, then twisting the dough and stretching it thin by hand before drying it. The end pieces of the noodles are also used as an ingredient in soups.
Area:Harima region
Source:Ministry of Agriculture, Forestry and Fisheries (MAFF), "Our Regional Cuisines"
Whole snow crab placed shell-side down in salted water slightly weaker than seawater and boiled for eighteen to twenty-five minutes.
Area:Tajima area (Shinonsen, Kami, Toyooka)
Source:Ministry of Agriculture, Forestry and Fisheries (MAFF), "Our Regional Cuisines"
Buckwheat noodles made with wheat flour added to buckwheat flour as a binder, boiled and served in single-bite portions on small plates, eaten with dipping sauce and condiments of green onion, wasabi, grated yam, egg and grated daikon.
Area:Izushi-cho, Toyooka, Hyogo Prefecture
Source:Ministry of Agriculture, Forestry and Fisheries (MAFF), "Our Regional Cuisines"
Kobe beef seasoned with salt and pepper and grilled on both sides on an iron plate greased with the fat rendered from the trimmed-off fatty parts. It is served with mushrooms, spinach and other vegetables.
Area:Kobe
Source:Ministry of Agriculture, Forestry and Fisheries (MAFF), "Our Regional Cuisines"
A soup in which daikon, carrot, burdock, taro, konjac and fried tofu are simmered in dashi made from dried sardines, with sake lees dissolved in and the flavor adjusted with miso. Salmon or salted mackerel is sometimes added.
Area:Throughout the prefecture
Source:Ministry of Agriculture, Forestry and Fisheries (MAFF), "Our Regional Cuisines"
Raw conger eel split open along the back and grilled over charcoal while being brushed with a sauce of dark soy sauce, mirin, sugar and sake.
Area:Harima district
Source:Ministry of Agriculture, Forestry and Fisheries (MAFF), "Our Regional Cuisines"
MICHI-NO-EKI / 37
Rest facilities registered by Japan's national government. Each has parking and toilets open 24 hours, and by definition includes a facility that sells local products. This is where the making and the food of this prefecture can actually be bought.
There are 37 stations in this prefecture in all (national registry).
LOCAL ACCOUNTS / 1
Japanese-language accounts that post about this area.
These are third-party accounts. They are not affiliated with Value Village and this is not an endorsement.
CITIES & TOWNS / 24
Sorted by number of entries. Start from the name of a town.
INTERESTS / 12
Only the interests found in this prefecture.
Nishinomiya Jinja / Ikuta Jinja
To the listNada Gogo / Awaji Island
To the listKinosaki Onsen / Arima Onsen
To the listKitano Ijinkan / Meriken Park
To the listHimeji-jo / Takedajo
To the listKoshien Stadium / Ikuno Silver Mine
To the listAwaji Ningyo / Hyogo Prefectural Museum of Art
To the listSalt Fields of Ako / Rokko Meets Art
To the listKawasaki Heavy Industries Kobe Works / Kawasaki Heavy Industries Hyogo Works
To the listKiku-Masamune Shuzo Kinenkan / Hokura Shrine
To the listMorozoff Head Office and Rokko Island Factory / Hakutsuru Shuzo Shiryokan
To the listMitsui Outlet Park Marine Pia Kobe / Kobe City Oji Zoo
To the listHIGHLIGHTS
From entries with clearly licensed photos.
Before dawn on 10 January each year, the gates open and runners race the 230 metres to the main hall. The first three are that year's lucky men. It is no accident that a shrine to the god of business prosperity stands at the centre of a town of ports and sake.
It was performed at shrine festivals, and is one of the sources of bunraku.
One of the first World Cultural Heritage sites in Japan. It never burned in war, and the great keep stands as it was built.
The largest sake district in Japan. Miyamizu water and the cold winds off Rokko raised the sake.
Seven public baths, toured in a yukata. The inns keep their own baths deliberately small.
The rise where foreigners lived after the port opened. The Weathercock House stands here.
SMILE NEWS / 136
Stories that lift your spirits a little, collected with their sources.
Kobe Suma Sea World will launch a 'Penguin Walk' on October 16, in which Magellanic penguins stroll around its rooftop area. It runs daily from 13:45 for about 15 minutes until March 31 next year, free with an admission ticket.
source: Kobe Suma Sea WorldChakobo Kirameki, which makes and sells Moshi tea, a specialty of Sanda in Hyogo Prefecture, won the top Minister of Agriculture, Forestry and Fisheries Award at the 66th prefectural tea competition, where the year's new teas are judged. It is the company's first such award in 10 years.
source: Kobe ShimbunIn Chile's Patagonia National Park, a women-led ranger team returned 13 Darwin's rheas to the wild in April 2026. Working with the Rewilding Chile Foundation, they care for the birds around the clock; surveys once estimated only about 11 to 15 remained.
source: MongabayINSTAGRAM / SPOTS / 1
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SEASONS & EVENTS
2026-10-14 ~ 2026-10-15
2026-11-20 ~ 2027-01-11
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